Peter Biggs celebrates wild garlic with a simple springtime sauce

For a beautifully seasonal springtime sauce, look no further than this wild garlic mayonnaise recipe, made from two key pillars of spring - wild garlic and rapeseed oil.

A wonderfully garlicky dip that would compliment many a side (Pete Biggs)

Wild garlicgrows from late winter to early spring, before bursting into petite white flowers. Unlike regular garlic, wild garlic is mostly used for its leaves, which can be either cooked or eaten raw.

Wild garlic mayonnaise is a wonderful way to incorporate it into meal.

Wild garlic mayonnaise

Ingredients

90g of wild garlic

450ml of rapeseed oil

3 egg yolks

1 tsp English mustard

2 tsp white wine vinegar

salt

pepper

Method

First make the wild garlic oil for the mayonnaise. Rinse the wild garlic, then blanch of 35 seconds in a pan of heavily salted, boiling water. Drain the water and plunge into some iced water, then pat dry with some kitchen towel.

Chop the wild garlic roughly and add to a blender, then pour in the rapeseed oil. Start blitzing on a low speed, then increase in speed for 30 seconds to 1 minute, until the oil is a bright, vibrant green colour.

Pass through a fine sieve, then through a sheet of muslin or a coffee filter. Keep in the fridge until needed.

Whisk the egg yolks, mustard and vinegar in a bowl until smooth. Continue whisking and pour in a thin, steady stream of the wild garlic oil.

Keep whisking and pouring until all of the oil has been absorbed and has emulsified with the egg mixture - you should be left with a nice, thick green mayonnaise. Season with salt and pepper and serve.

This recipe first apeared on Great British Chefs

Pete Biggs began his career as a pot washer in his local Beefeater – now he is more likely to bump into one, working in the swanky Capital Hotel, Knightsbridge, just round the corner from Buckingham Palace